Blog of the Belly Biter:

Some plant-based, some unhealthy, some super healthy but ALL good. Kid tested and mother approved!

Wednesday, April 14, 2010

Vegan Mint Black Bean & Avocado Brownies

{can you tell which ones Corynn got ahold of?}
So, I found this recipe while heathly recipe searching and it totally intrigued me. They are so healthy, such awesome ingredients... and I thought if these are good... if these are good... I'll be able to say, "Ava, finish your brownie!" And "yes, you can have another!" So when I ran it by Carrie while on a run she said something of the sort like - "Jen, as your friend, I am telling you do-not-try-that-recipe! Save your time and ingredients!" Well, it didn't stiffle my desire to at least try it. I figured if I tried it and it was a total bomb, then I would never tell her - and lesson learned to listen to her more often.

So I tried them, it worked, and they are AWESOME!! I mean, really... really awesome. And I don't think it's even that "they're so good for you, and it makes them taste better" thing. I mean, they're really truly awesome! They even made their way into my kids Easter "Ottoman's" this year.

I made a minor adjustment because we don't drink coffee and I was inspired by my mint chocolate cake. Such an awesome way to use a ripe avocado that you've got lying around.

I'm telling you... don't sit and think any longer about the wacked-out ingredients and just go try it... and then come back and thank me when you do! Thank you Cara!!

1 (15.5 ounce) can black beans, rinsed and drained
3/4 cup egg substitute (you can use 3 eggs)
1/4 cup agave syrup
1/2 of a ripe avocado (60gm)
6 tablespoons cocoa powder (30gm)
pinch of salt
1 teaspoon vanilla extract
6 tablespoons white sugar (75gm)
1/2 teapsoon mint extract 2 teaspoons instant espresso

Preheat oven to 350 degrees F. Line an 8x8" pan with parchment paper.

Combine black beans, egg substitute, agave syrup, and avocado in food processor. Blend for a few minutes, until completely smooth. Add remaining ingredients and continue blending until fully combined, stopping once or twice to scrape down the sides of the bowl.

Spread into parchment-lined baking dish. Bake for 30-33 minutes, or until a toothpick inserted in the brownies comes out clean.

These are best if you let them sit overnight before slicing and enjoying! In fact, don't eat them unless you let them sit overnight! You will not be conviced of their goodness if you do so!

Servings Per Recipe: 12 - Calories: 98.0 - Total Fat: 1.2 g - Cholesterol: 0.0 mg - Sodium: 134.6 mg - Total Carbs: 19.5 g - Dietary Fiber: 2.7 g - Protein: 4.2 g


  1. Love her website, some of my favorites recipes are from there. I saw these brownies and never tried them because I didn't know what to put in place of the expresso...thanks for the idea for a substitution. Mint and chocolate what a yummy combination!

  2. Yeah!! I'm so excited to see this blog you have. Can't wait to try so many recipes on here...especially since Josh is really into being super duper healthy and run lots too. Keep the recipes comin! (please) :)


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